Celebrate Spring with these crispy and buttery Cherry Blossom Cookies with salt pickled cherry blossoms.
Spring in Japan is so beautiful and magical. All the hills and parks are are covered with pink and white cherry blossom trees, and many of them adorn city streets as well.
To celebrate the beauty of cherry blossoms, I shared my Cherry Blossom Milk Pudding recipe last week, and this week I want to share Cherry Blossom Cookies with you.
Watch How To Make Cherry Blossom Cookies 桜クッキーの作り方
Cherry Blossom Cookies with Salt Pickled Sakura
Many of you probably didn’t know that cherry blossoms (sakura in Japanese) are actually edible. In Japan, we preserve them with salt so they can be used in various dishes. However, it’s not as simple as just sprinkling salt over the blossoms. The whole preserving process takes place over several weeks.
Tender young buds are hand picked, washed, and dried. They are then soaked in ume plum vinegar for several days before being dried completely. Finally, they are packed in jars or packages with salt.
I think it will be fun to make them from scratch one day. For those of us who are not lucky enough to have cherry blossoms around us, we can purchase them from this online store that ships internationally!
Buttery, Slightly Salty, Cherry Blossom Cookies
These cherry blossom cookies are butter cookies, or you may know them as shortbread cookies or sable cookies. They are unleavened cookies, which means that leavening agents such as baking powder or baking soda is not used in the recipe.
They consist of just butter, sugar, and flour and often flavored with vanilla. We use salt pickled cherry blossoms in this recipe, so it adds just enough saltiness essence to the rich, buttery cookies. You can smell and taste the cherry blossoms, which is the highlight of these cookies.
The texture of the cookies is “crisp” rather than chewy or soft cookies. It is commonly necessary to chill the dough for easy handling. The chilled dough will give clean, sharp edges for the cookies and holds its shape better in the oven.
Usually for this type of cookies, you roll the dough into a cylindrical shape, chill, and then slice into rounds (or roll out the dough, chill, and cut out).
Ingredients Substitution
Powder Sugar vs. Granulated Sugar
I’ve made butter cookies with both sugar and they both work, so you can experiment and decide. I used powder sugar for this recipe because I read some article that granulated sugar in butter cookies would not dissolve completely while being baked. Given that butter cookies don’t contain liquid, the cookies would wind up with a rough texture.
Cake Flour vs. All Purpose Flour
Again, you can make butter cookies with either flour. Butter cookies are meant to be somewhat crumbly because they have a high butter (fat) content. If you use all-purpose flour, they will be a little more sturdy than the ones made with cake flour (a mix of both would be best). Cake flour gives light texture, and I think it fits better with this cherry blossom recipe. So I opted cake flour for this recipe. In Japanese, we say this textue saku saku (サクサク).
Sparkling Sugar
White sparkling sugar can be replaced with granulated sugar. Sparkling sugar has larger grain so that it won’t melt and disappear while being baked. It adds a particular look as well as nice crunch when you bite into it.
Recipes Using Salt Pickled Cherry Blossoms
Use salt pickled cherry blossoms this spring to make these delicious and pretty recipes! Happy spring!
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- 113 g unsalted butter (113 g = 4 oz, 1 stick) (softened)
- 30 g salt pickled cherry blossoms (1 pack)
- 120 g cake flour (120 g = 1 cup) (See Notes)
- pinch salt (kosher or sea salt; use half if using table salt)
- 60 g confectioners’ sugar/powder sugar (60 g = ½ cup)
- 1 large egg yolk (1 egg yolk = 15 g)
- White sparkling sugar (See Notes)
Gather all the ingredients.
- Cut the unsalted butter into smaller pieces (so that they will soften faster). It’s important to soften the butter before we start.
- Separate salt pickled cherry blossoms to 2 groups: good flowers for decoration on the cookies, and 1 Tbsp. of damaged flowers for blending in the cookie dough.
- To remove saltiness, soak each group of flowers in water (separately) for at least 30 minutes.
- Squeeze water out from 1 Tbsp. of damaged flowers and pat dry with paper towel.
- Then mince the flowers and set aside.
- Pick up the good flowers from the water, shape the petals nicely, and place the each flower on paper towel. Cover with another sheet of paper towel and gently pat dry. Set aside.
- Sift the cake flour and add the salt in the same bowl.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter until smooth and creamy.
- Add the ½ cup powder sugar and blend until soft and light. Scrape down the bowl as needed.
- Add the egg yolk and mix well until combined.
- Gradually add 1 cup cake flour and blend until the dough is smooth.
- Add minced cherry blossoms and blend well.
- Because the dough will be still too soft to roll into a log shape, cover the bowl with plastic wrap (or take out the dough from the bowl and wrap with plastic wrap) and keep in the fridge for 1 hour.
- Shape the dough into a cylinder, about 1.5 inches (4 cm) diameter.
- Wrap in plastic wrap and chill in refrigerator until firm, at least 2 hours. Optional; you can place the dough on a bed of rice while chilling. It’ll help keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
- Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner.
- Remove the plastic wrap, and then wrap around the dough with a damp paper towel so that the dough will be slightly wet. Or of course, you can use traditional method and brush egg wash on the dough (but damp paper towel method works every time for me).
- In a tray that fits the cookie dough, sprinkle the white sparkling sugar. Remove the damp paper towel and roll the cookie log on the sparkling sugar.
- With a sharp knife, slice the dough into 1/3 inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
- Gently press down the reserved cherry blossom and decorate on the cookie rounds.
- Bake the cookies at 350F (170C) for about 15 minutes, or until the edge of the cookies start to get golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
- If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
Prep Time does not include inactive time for soaking cherry blossoms (30 minutes), and chilling the dough (2 hours).
White Sparkling Sugar: It can be replaced with granulated sugar. Sparking sugar has large grain so that it won't melt and disappear. It gives nice look as well as nice crunch when you bite to it.
Cake Flour: A properly measured cup of cake flour weighs 4.25 oz (120 g). The weight for 1 cup flour varies on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry measuring cup (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
They look too beautiful to eat! I’d love to taste some. ???? Would you send your cookies to my door? ????
Such pretty cookies.
Finally, a Japanese shop that ships to Canada. You have no idea how hard that is to find.
Hi Cat! I know, international shipping is awesome! 🙂
Beautiful cookies! I can’t wait to try to make them ????
Thank you Anne! Hope you enjoy! 🙂
Tried and enjoyed your recipes – so easy to follow with the videos!????
Thank you so much for trying my recipes! I’m so happy to hear you like them! 🙂
I definitely want to try these! How long will the salted blossoms keep before you have to use them?
Hi Linda! One year without opening. Usually package comes in small, so you might use it all, or at least more than half. Keep it in an airtight package and I kept in the fridge or freezer. 🙂
This is so awesome, Nami! So beautiful and like they could belong in a $30 gift set. I’ve always also wondered where one gets sakura for cooking…..now I know.
These cookies are so pretty! You have a real talent for making your food looking so appealing and delicious. I just want stare at it and then gobble them up. 🙂
Can you use ume in se of sakura flowers? Like the honey ume.
Hi Susan! Hmm… that’s actually a good question. First, you have to love umeboshi. And you can’t put too much… I think it’s possible. I just never tried it before so it’s hard to imagine the flavor… If you try, let me know. 🙂
I had no idea cherry blossoms were edible! Makes sense, though, when I think about it. Love how they dress up these cookies — such a fun look. And fun cookies — thanks.
Oh…you put it on a bed of rice!!! You are so smart!!
Can I not add egg yoke? I have a friend is a vegetarian. Thanks!
Hi Eve! I highly recommend to check eggless shortbread / butter cookie / sable recipes (there are some online) to see how they sub eggs. I’m not too familiar with eggless option, and you know baking is like science… you can’t just take out the egg yolk from this recipe. But you can follow the same method for cherry blossom part. 🙂
These cookies look beautiful and I’m sure they taste amazing! It has always been a dream of mine to visit Japan during sakura season. I visited in summer and saw other great sights and had amazing food but sakura blossoms are just too pretty! If I can get my hands on some blossoms I will love to try this recipe.
-C
http://www.busyforlife.wordpress.com
Hi C! I just read your post about your Japan trip and Nagomi Visit! I’m so happy to hear that you had a great time there. Thank you so much for your kind words, too. 🙂
I never would have thought cherry blossoms could be eaten. The taste must be wonderful.
Hi Linda! It’s often enjoyed it as Sakura Tea for weddings. Yes, it tastes wonderful. 🙂
I am ridiculously excited to make these cookies. I ordered 2 packets since i will want to share these and spread the sakura love!!
Hi Tanya! He he he, I know what you mean. They are so cute! And we can eat them… so fun! Hope you enjoy this recipe! Thank you for spreading sakura love with me! 🙂
I just placed an order for the salt pickled sakura from Nihon Ichiban! Can’t wait to get them 🙂
Hi Ker-Yng! Hope you enjoy making these cookies! 🙂
Nami,
I plan to try this recipe tomorrow. Do you know if there is any problem with doubling the size of the recipe? I need more cookies than the single recipe makes. I have all the ingredients.
Janna
Hi Janna! Sure it works! 🙂
Hi Nami, do you think I can add matcha powder into the mixture? Is there anything I should adjust? I am a huge fan of matcha AND sakura!! 🙂
Hi Samantha! If you add 1 tsp. matcha, you shouldn’t worry about changing the amount. 🙂 Hope you enjoy these cookies! 🙂
Hi Namiko, the recipe says that it serves 16-18. Is that 16-18 cookies rather than 16-18 people?
Hi Winnie! Sorry, I should added “cookies”. It’s hard to say 16 to 18 people without knowing how many each eats. I’ll edit the recipe with “cookies” now.
Hi in step 14 the dough is still wet to roll into cyclinder shape? May I know why? Isn’t alright if I add more cake flour in it? Tks!
Hi Susan! Yes, if it’s still quite wet, you can add a little bit. If you blend and mix a little bit longer (if you’re not using stand mixer, it might take some time to combine), sometimes it gets smoother. If it doesn’t happen, you can add the flour. Hope this helps!
I am so inspired by this gorgeous recipe. These are the most beautiful little cookies I have ever seen! I just ordered my pickled cherry blossoms and will be making your recipe as soon as they arrive. I also added your recipe to our recipe bucketlist : http://ahedgehoginthekitchen.com/bucketlists/our-recipe-bucketlist/ . Thank you so much for the inspiration!
Hi Alix! Thank you for your kind words and I’m excited that you’re going to try this recipe! It’s delicious and beautiful. Hope you enjoy! 🙂 xo
Hello
I ammolanning on doing this recipe formmy daughter’s birthday. If I make it one day ahead of the party will the flowers stay pink? And how do I preserve them? Thanks
Hi Mirna! Yeah it will stay pink. You want to make sure to cool down completely and then put them in an airtight containers. Happy Birthday to your daughter! Hope she has a wonderful birthday!
Hi Nami, I live in Australia and things like Sakura (salted or otherwise….) are really rare, and I was wondering if you knew how much salted Sakura is in Japan?My aunt is going to Japan in a month, and I was wondering if I should just ask her to bring me some or buy it online. Factoring in possible immigration issues… what would your opinion be?
This looks suuuuper tasty btw, inspired me to want Sakura ( ´ ▽ ` )
あるがとうございました!
Hi Mary! I added the link in my post and recipe that will ship internationally from Japan. 🙂 It’s pretty affordable too.
https://anything-from-japan.com/pickled-sakura-cherry-blossoms-30g
Sorry for my late response. I was traveling last week… ありがとう!
Hi Nami~ I’ve been planning to make these beautiful cookies since this post and was so excited that spring is here. But the Nihon Ichiban store lost my shipment and won’t respond to me. Where else can I buy these salt pickled sakura? Thank you for always inspiring me to cook Japanese. Love your recipes
Hi Lucy! That’s not right, you purchased and didn’t receive it right? I have Nicolas’s email (nicolas.soergel @ chinriu.com – remove 2 spaces). Try email him. He’s usually good at responding unless he’s traveling.
Other options on Amazon:
http://amzn.to/2oJ2OoH
http://amzn.to/2pPfjgo
But the price is not as good though. Let me know if I could help you with anything… 🙂
Quick question about the sakura themselves. I purchased a packet from your link and while the packet is quite small, I don’t want to use too many of them. If I open a packet and only use, say, half, will the rest of the package keep if I seal it with a food package clip?
Hi Kim! I just googled in Japanese and it is said that you can keep for a year. Make sure to close tightly and keep in the fridge. 🙂 Hope you enjoy this recipe!
Hi Nami!
I wanted to try this recipe for a while. Fortunately, the pickled sakura what I ordered arrived last week, just in time! And the perfect opportunity has come too.
The language school, where I study in Japanese, celebrated its tenth anniversary yesterday. As a part of the celebration there was also a cake baking contest. I made three kind of cakes: dorayaki, green tea cookies and this one. Despite I was out of competition and I made the cakes just for fun I won! That is, this Sakura cookie got the first place! So it was. 🙂
This sweets is easy to made, delicious and really elegant. And another good opportunity to try new and extraordinary raw materials. It was a great pleasure for me to make these cookies and for those too who eat them. 😉
Thank you very much for the recipe(s)! I have to start thinking about what to make for Christmas.
Majacica
Hi Majacica! How wonderful! I’m so happy to hear you won, and everyone got to enjoy these cookies and all your sweets! Thank you for writing your kind feedback. It made me very happy! 🙂
I just made these for thanksgiving but my dad loved them. A little salty from the flower but the cookie itself was yummy and crisp.
Hi Dedania! Thank you for trying this recipe! I’m happy to hear your dad enjoyed this recipe! If it was salty, soak in water for a little longer next time. 🙂
I tried baking these yesterday, they taste delicious with nice Sakura fragrance. But I had difficulty cutting the cookie as the dough sticks to the knife. I had chilled the dough in the fridge for almost 5 hours before cutting. What could be the reason? Another issue I faced was the Sakura flower dropping off after baking. I baked it using 150 degree bottom heat, fan-forced. Did I use the wrong method? Or do I need to make sure the flowers are damp? Thanks for the lovely recipe.
Hi Linda! 1) When the dough sticks to the knife, was it cold? I was making similar cookies earlier today, and it was a cold dough I was cutting – and it does stick to knife but I can just remove it quickly by pushing with my finger. Was it too soft? I am curious how it was… It’s a cold block of dough, so it is not as smooth as how you cut vegetable or meat… 2) Next time, you gently press the flour into the dough a bit. and that should stay in, not need to be damp. 🙂
I have made these cookies twice and they are delicious and beautiful! Thank you for this recipe! I won a prize at work in NYC during our Lunar New Year celebration.
I used colored raw sugar around the edges- so pretty!
Hi Anita! That’s amazing! Congratulations on the Lunar New Year prize! Whoo hooo! I love the colored sugar around the edges too, such a brilliant idea! So happy you liked the recipe. xo
Can the cookies be frozen after baking? I forgot to ask
Hi Anita! I think so – but I never tried. We always finishes up… for sure you can freeze BEFORE baking, and I’ve done that. But not after…
I made these this past weekend for Hanami and they were AMAZING! Very gorgeous and super tasty (perfectly salty and not too sweet). Thank you so much for sharing such a wonderful recipe!
(My instagram post: https://www.instagram.com/p/Bisarq4n7PJ/?taken-by=gabdar22)
Hi Gabby! Thank you so much for trying this recipe and so happy to see your beautiful cookies! SUCCESS! Thank you for your kind feedback. Glad to hear you enjoyed them. 🙂 xo
I love these! They are so beautiful and must be so delicious. I should’ve made them for Mother’s Day.
Thank you for your kind words! The combination of saltiness from the pickled cherry blossoms, rich butter taste, and just the right amount of sweetness is just simply amazing. 🙂 The pickled cherry blossoms are available from the shop (link above) all year around. It’ll be great treat all year around too. xoxo